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Employees must wash hands prior to working with uncooked rice.
Revised 7/23/2025. Print 4 per page Scale 130
Set Up
Small Rice Cooker Only
Starting with a clean rice cooker insert.
Spray the insert with spray oil covering sides and bottoms.
Add Cold Water
Add 2 quarts of cold water.
Add Mexican Seasoning
Add 1 pack of Mexican seasoning.
Mix Thoroughly
Using a whisk, mix the seasoning into the water eliminating all clumps.
Mix Again
Whisk again for 15 seconds to help mix the seaoning into the rice.
Add Bay Leaves
Add 5 to 6 bay leaves.
Place Lid on
Place a clean lid on the cooker.
Turn on the cooker and press the cook button.
Set the Timer
Set a 1 hour timer.
DO NOT remove the cooker lid until the 1 hour time has gone off.
Doing so will effect the cook of the rice.
DO NOT leave the rice in the cooker longer than the 1 hour timer requires.
Doing so will cause the rice to become sticky.
Remove the Bay Leaves
Employees must wash hands and put gloves on when working with ready to eat foods.
When the timer is up remove the bay leaves as soon as possible from the cooker.
DO NOT leave the bay leaves in the cooked rice.
Spray the Pans & Scoop
Prior to removing the rice from the cooker make sure to spray the 1/3 pan with spray oil prior to adding the rice to it.
This will keep the rice from sticking to the pan.
Pan Up
Pan up the rice as soon as possible.
Add 1/4 Oil
Place (1) 1/3 pan worth of Mexican rice into a mixing boil. Add 1/4 cup of canola oil. Mix thoroughly. Then return the rice to the 1/3 pan.
Finished Rice
Rice can be placed on the front line for serving.
(max serve time is 4 hour)
OR
Rice can be wrapped and placed in the hot box for future use.
(max hold time is 4 hours)
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